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Saturday, September 11, 2010

Mac and Cheese Dog Casserole

Made this one last night. Super delicious. It has a lot of great players: beer, cheese, hot dogs, spicy mustard and ketchup. How could you go wrong?
My sauce initially didn't thicken at all. I added a bit of cornstarch, which was mixed with a small bit of cold water and stirred, then added to the hot milk mixture. (Probably about 2 tbsp. cornstarch added to 1/4 cup water)

Note: If you'd like, you can broil or saute your hot dogs first to give them an extra crispy skin.

1. Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente.

2. Preheat broiler and set rack 12 inches from heat.

3. While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.

4. Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.

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